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8 qt meaty ripe tomatoes
1 1/2 cup chopped onion
1/2 cup chopped red pepper
1/2 cup chopped celery, with leaves
2 cloves garlic, minced
2 Tbsp salt
2 cup cider vinegar
1 Tbsp mustard seeds
1 Tbsp allspice berries
1 sticj cinnamon (2) Broken
1 Tbsp black peppercorns
1 bay leaf
1 tsp whole cloves
1 tsp ground coriander
1/4 tsp celery seed
1/4 tsp dried red pepper flakes
1/4 cup sugar
1/2 cup packed brown sugar

Quarter tomatoes, boil then, stirring occasionally until soft,
about 30 min. Measure 4 qt into large pot. Add onion, sweet red
pepper, celery, garlic, salt, and vinegar. Bring to boil. Put
whole spices into cheesecloth. Add to tomato mixture, add the
sugars. Cook over medium high heat, stirring often, until the
ketchup thickens moderately. Pour into large sieve and drain.
Presshard on all veg to extact flavor. Discard pulp and spice bag
and strain ketchup again through finer sieve for smoothest possible
texture. Taste. Add more salt and sugar if needed. Reheat ketchup,
if not thick enough, boil onger, stirring constantly until it mounds
up slightly in a spoon. (It will thicken more upon cooling). Ladle
into clean hot 1/2 pint or pint jars, leaving 1/2 inch headspace.
Wipe the rims, put on two piece lids and fasten the screw bands.
Put the jars in a deep kettle 1/2 full of boiling water and add
more boiling water to cover the lids by 2 inches. Bring to a hard
boil, cover the pot and boil for 10 min for 1/2 pints and 15 min
for pints. Remove jars and let cool. Allow the ketchup to mellow
at least 2 weeks, better a month, before using.

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